I've had to start pureeing & freezing strawberries so that I can make this cake in the dead of winter whenever my family needs a little bit of summer in our lives. It's so fresh & delicious. I always make a double batch of the icing, though ... yum!!

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Have been making this for years and just realized that I had never rated it. What a fantastic cake! Everyone who tries it, absolutely loves it. Usually use frozen strawberries instead of fresh, bake the full recipe in a smaller pan, but it still works!

Reviewer:

I made a double batch (I had a LOT of strawberries that needed to be used up!) I used half brown sugar and half white sugar, and I added some red (pink) food coloring to the batter to brighten it up a bit.
areas with the strawberries were a little too mushy (I did mash them, but I guess not good enough), where the rest of the cake seemed a tad on the dense side.
Next time, I would probably use processor to destroy the strawberries, and add another half tsp of the baking soda, just to make it extra fluffy. Maybe use cake flour instead of AP.
Great Recipe! Great taste and I would try it again. It's definitely one of the best simple recipes out there!

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Fantastic cake that is going into my cookbook. I didn't even frost it. I topped ours with whipped cream and a strawberry/blueberry compote with lemon juice. When that ran out we ate the cake by itself. I think it would be delicious in a trifle with a layer of meringue.

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I absolutely loved this recipe! I really wanted a strawberry cake, but I'm vegetarian, and most of the recipes I saw called for gelatin. I was so happy when I found this! I used more like 1.5c strawberries and plain yogurt instead of sour cream, just because that's what I had on hand. Came out delicious, with an excellent consistency. I teach cake decorating, and every one of my students and coworkers who tried it asked for the recipe!

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Made this last night and it was so good! Going to make it again tonight so I can bring a cake in to work tomorrow just for fun. I followed the recipe except I used regular sugar cause that was what I had and two cups of diced strawberries. I also used a cream cheese frosting instead. My husband loved it too!

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I made a large layer cake with this recipe. I doubled it. I spent hours scouring the internet for the best strawberry cake and settled on this one. Made it exactly like the recipe. Dense, dry, bready, and not very sweet or strawberry like. I have made other natural scratch strawberry cakes, and this was not one of the better ones, in my opinion. It would be tasty warmed up with lots of frosting. If I made it again I would use oil instead of butter because it creates a moister crumb, and add about 1/2 cup buttermilk for moisture.

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Delicious cake! I made this for my Dad's 60th birthday and it was a hit! I used the raw sugar but I was concerned the stuff I had was too coarse so I put it in my food processor to make it finer. I also pureed the strawberries instead of mashing them. My Mom said it was one of the best cakes she's ever had, and she always cooks from scratch. Definitely recommended.

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This was my first ever made from scratch cake and I have to admit I was skeptical. I made a few changes like the others mentioned. Instead of sour cream I used strawberry yogurt (yoplait one reg size container) I added a tsp of baking powder and 1 tablespoon of strawberry extract. Other than those few items I kept the recipe as is. It turned out wonderfully.